Ingredients Jump to Instructions ↓

  1. 1 can (14-1/2 ounces) chicken broth

  2. 2 medium parsnips, peeled and sliced

  3. 2 medium carrots, sliced

  4. 1 small potato, peeled and sliced

  5. 1 celery rib, sliced

  6. 1/3 cup chopped onion

  7. 1/4 teaspoon salt

  8. 1 cup half-and-half cream

Instructions Jump to Ingredients ↑

  1. In a small saucepan, combine the broth, parsnips, carrots, potato, celery, onion and salt. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Using a slotted spoon, remove half of the vegetables to a bowl; cover and keep warm. Cool remaining vegetables for 5 minutes. Transfer to a blender; cover and process for 30 seconds. Add cream; process until blended. Add reserved vegetables; pulse until vegetables are chopped. Return all to the saucepan; heat through. Yield: 4 cups.


Send feedback